Wednesday to Sunday. Kitchen open all day, 10:00 to 17:00 · Coffee, drinks and desserts until 17:30 · We close at 18:00

About

A restaurant with a workshop.

Frutas Prohibidas opened in 2016 at Calle Conde Duque 26. It is run by Javier Redondo Carbajo and Erika Reyes Bautista with a team of about ten people, Wednesday to Sunday.

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The Frutas Prohibidas workshop in Conde Duque: convection oven, stove and strip curtain

Everything is made from scratch.

Nothing here comes out of a box onto a plate. All the bakery, all the pastry, the plant-based egg, the cheeses, the proteins, the sauces and the fruit syrups are made in our own workshop, in this same building, by the same team that is on the line when we open.

It takes us longer and more hands than buying it ready-made. In exchange we know exactly what goes into every dish, which is why we can tell you what it is made of and how much it saves compared with its animal version: the Sustainability Account printed with your bill.

What comes out of the workshop

Bakery

The brioche for the Benedict and the sandos, and the burger buns, are mixed in our own dough mixer and baked here, in moulds, every day.

Pastry

The sponges, the cakes, the cheesecakes and the cookies. None of them arrive ready-made.

The plant-based egg

Yolk and white are made from scratch. It is what makes eggs Benedict with no egg taste like eggs Benedict.

Proteins

Seitan fried chicken and pulled pork, smoked mushroom bacon and the beef-style patties from pea and soy.

Cheeses and sauces

Cashew cheddar, nut parmesan, the hollandaise, the mayo, the aioli, the Caesar and the chipotle.

Fruit syrups and granola

The passion fruit and pitaya syrups are made with fruit, and the granola for the açaí is toasted here.

Fruit, vegetables, the specialty coffee, the kombuchas, the soft drinks and the beers come from outside. Everything else is made here.

Inside the workshop

The preparations that show up most often on the menu, exactly as they are made, and the room where they are made.

The Frutas Prohibidas dough mixer working a batch of brioche dough — The brioche dough, in the mixer. The buns for the Benedict, the sandos and the burgers all start here.

Trays of freshly baked brioche coming out of the workshop oven — And coming out of the oven, in moulds, one by one.

The plant-based egg yolk held on a slotted spoon at Frutas Prohibidas — The plant-based egg. Yolk and white are made separately, so it behaves like a poached egg.

A block of smoked mushroom bacon in the workshop before slicing — The mushroom bacon. Smoked as a block and cut here, into strips and into bacon bits.

Seitan being shredded by hand with meat claws for the Frutas Prohibidas pulled pork — The pulled pork. Our own seitan, shredded by hand.

Brioche dough turning on the hook of the mixer — Getting the dough right is what decides whether the brioche works.

Peanut butter cookie from the workshop with flaked salt on top — The pastry. The Pecado Mortal, our peanut butter cookie.

The Frutas Prohibidas workshop corridor with a strip curtain and the stove at the back — And the place where it all happens, behind the strip curtain.

A Frutas Prohibidas barista holding two coffees with latte art, wearing the house apron

Specialty coffee since 2016.

We have been serving specialty coffee since 2016, back when it was not yet a trend in Madrid. Amazonia blend: a two-origin blend from Brazil and Colombia, grown at 1,400 m, natural semi-washed, with notes of chocolate, praline and citrus. Colombian decaf, 1,900 m, sugar cane decaf process, with notes of chocolate, caramel and tamarind. All the milk is plant-based: soy, oat or almond, whichever you prefer and at no extra cost.

The coffee we serve →

Who we cook for

Everyone. Most of the people who come aren't vegan: they come with someone who is, or for the Benedict a friend recommended, or because they were walking through Conde Duque. The menu is built so that at a mixed table nobody has to negotiate or settle for the side dish.

100% plant-based cooking, with over 12,000 Google reviews and a 4.8 average.

A Frutas Prohibidas table with eggs Benedict, an açaí bowl in a coconut, a pitaya smoothie and cakes

Facts

Name	Frutas Prohibidas
Opened	2016
Address	Calle Conde Duque 26, 28015 Madrid (Conde Duque)
Hours	Wednesday to Sunday. Kitchen 10:00 to 17:00; cake, coffee and drinks until 17:30; the room closes at 18:00
Food	100% plant-based brunch, own kitchen workshop
Made in-house	Bakery, pastry, the plant-based egg, cheeses, proteins, sauces, fruit syrups and granola
Reservations	No; virtual queue with SMS alert
Founders	Javier Redondo Carbajo and Erika Reyes Bautista